La Boca Loca quesadillas

12:00 pm on 26 October 2018
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Photo: supplied

Each variation makes six quesadillas

Basic ingredients

  • 6 corn tortillas
  • 2 cups grated cheddar cheese

For Sincronizadas (bacon & cheese)


  • 50g bacon, cut into 1cm squares or strips
  • 1 brown onion, finely diced
  • 2 cloves garlic, raw or confit (p. 33)
  • 50g chipotle chillies, minced

For Quesadillas de Hongos (mushroom & cheese)


  • 50g sliced field mushrooms, portobello or oyster, or a mix
  • 1 brown onion, finely diced
  • 2 cloves garlic, raw or confit
  • 50g chipotle chillies, minced

For Quesadillas con Flor de Jamaica (hibiscus flower)


  • 50g dried hibiscus flowers
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium red onion, sliced
  • 1½ tbsp piloncillo 
  • 3 tbsp guajillo paste 
  • salt and ground black pepper
  • 4 serrano chillies, finely chopped


Preheat grill until hot. Place a tortilla on it with a spoonful of your chosen filling (see below) in the centre, sprinkle with grated cheese, then fold the tortilla in half to cover the filling.

Cook until cheese is melted. Flip and cook for 1 minute longer. Serve immediately, with guacamole and pico de gallo.

Sincronizadas filling:
Sauté bacon until crispy, add onion and garlic; cook until golden. Add chipotle chillies and mix well.

Hongos filling:
Prepare as for Sincronizadas, but replace bacon with the same amount of sliced mushroom.

Flor de Jamaica filling:
Soak dried hibiscus in boiling water for about 20 minutes.

Melt butter and olive oil together in a frying pan over medium heat. Add hibiscus and onion; cook until onion is soft. Add piloncillo and guajillo paste to the pan and cook for another few minutes, then season with salt and pepper.

After placing the filling into the quesadillas, sprinkle with chopped fresh chillies before folding the tortillas.


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